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Crystallized Ginger Biscotti




Source of Recipe


Country Living Magazine December 1996


Recipe Introduction


These were delicious and very easy. I drizzled them with a little bit of melted white chocolate and semi-sweet chocolate for a little extra goodness!


List of Ingredients




2 c. unsifted flour
1 ½ t. baking powder
1 t. ground ginger
¼ t. salt
2/3 c. sugar
1 stick butter, softened
2 large eggs
1 t. vanilla
2/3 c. finely chopped crystallized ginger
½ c. finely chopped toasted almonds
½ c. white chocolate or vanilla milk chips


Recipe



Heat oven to 325 degrees. Line a large baking sheet with parchment paper.

In a small bowl, combine flour, baking powder, ground ginger, and salt; set aside.

In a large bowl, with electric mixer on medium speed, beat sugar and butter until light and fluffy. Beat in eggs and vanilla. Reduce mixer speed to low; gradually beat in flour mixture until well combined.

With a spoon, stir in crystallized ginger, almonds, and chocolate chips. Divide dough into 3 equal portions. On floured surface, shape each portion into three 10 inches long and place 2 inches apart on prepared baking sheet (I just did this on the parchment paper lined baking sheet). Flatten each log slightly to about ¾” thickness.

Bake logs 20 – 25 minutes or until lightly browned. Cool logs on baking sheet 5 minutes. Carefully transfer logs to a cutting board. Using a serrated knife and a sawing motion, cut each log diagonally into 12 slices. Place slices upright, about ½” apart, on baking sheet. Bake 10 minutes longer to dry the slices. Transfer slices to wire racks to cool completely. Store in airtight container.

Makes 3 dozen biscotti.